Combine the garlic, 3 tablespoons of oil, 2 tablespoons lime juice, chili powder, 1 ½ teaspoons salt, and ½ teaspoon pepper in a large zip-lock bag. Add the chicken, seal, and turn to coat. Marinate the chicken in the refrigerator for about 15 minutes but no more than 2 hours.

Meanwhile combine the cherries, shallot, jalapeno, cilantro, remaining 1 teaspoon oil, and remaining 2 teaspoons of lime juice in a bowl. Season with salt and pepper to taste. Let it sit for about 15 minutes, and then fold in the avocado.

Heat the grill to medium-high. Remove the chicken from the marinade, and use paper towels to pat dry. Grill over direct heat, covered, for approximately 6 minutes on each side, until the internal temperature reaches 165 degrees F.

Rub the pork with pepper and cut into 1 inch cubes. Heat olive oil in a large non-stick skillet over medium heat. Add the pork, and cook and stir for 8 to 10 minutes, or until no longer pink.

As the pork cooks, bring water in a Dutch oven to a boil. Stir in the orzo and salt. Cook uncovered for 8 minutes. Stir in the spinach and cook for another 45 to 60 seconds, or until the orzo is tender and the spinach is wilted. Drain.

Add the tomatoes to the pork and heat through. Stir in the orzo mixture and feta cheese. Serve and enjoy!

This impeccable grilled fish taco is prepared with tilapia fillets, but any white fish will do. The tacos taste amazing on their own, but also go well with a side of fresh guacamole.

Ingredients:

4 (4-oz.) tilapia fillets

¼ cup canola oil

1 lime, cut into 4 wedges

1 tablespoon ancho chili powder

2 jalapenos, chopped and divided

4 plum tomatoes, chopped

¼ cup finely chopped red onion

2 tablespoons chopped fresh cilantro

1 garlic clove

Pinch of salt

Olive oil cooking spray

8 soft (6-in.) corn tortillas

¼ small head of cabbage, shredded

Directions:

Place the fish fillets in baking dish. Squeeze 3 lime wedges over it. Whisk together the oil, chili powder, and half of the jalapeno, and pour over the fish. Let the fish marinate for 15 minutes, while you prepare the salsa.

To make the salsa, mix the tomatoes, onion, cilantro, garlic, remaining jalapeno, and remaining lime juice in a small bowl.

Heat a large skillet over medium-high heat. Season the fish with salt. Coat the pan with cooking spray, and add the fish. Cook for 2 minutes. Flip the fish and cook for 1 minute.

Heat the tortillas over medium-high heat one at a time. Heat them directly on the eye of the burner for 20 seconds on each side, or until lightly charred. Arrange half of the tilapia fillet on each tortilla and garnish with cabbage and salsa. Serve and enjoy!

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